1523 | Timbale à la Mme. Schultze.
—Pour into a saucepan one pint of fresh milk, one pint of cold water, and, adding half a saltspoonful of salt, place the pan on the fire, and when boiling add four ounces of cleaned, raw Italian rice; slowly stir at the bottom with the spatula while cooking it for twenty-five minutes. Remove the pan from the range, lay it on a table, then immediately add four ounces of powdered sugar, and one ounce of fresh butter; mix well together for two minutes, then transfer it into a vessel, and let rest for one hour. Pour into a copper basin a pint of sweet cream; fill up to half the height of a dish-pan with finely cracked ice and water; then lay the basin on it, and with the wire whip beat up the cream to a froth, beginning slowly, and gradually increasing in briskness, for fifteen minutes; cover the basin with a napkin, and let rest for thirty minutes. Transfer the cream with a skimmer into a vessel, and briskly beat with the wire whip for two minutes; add to it two ounces of powdered sugar and a teaspoonful of vanilla essence; mix again for one minute. Add now the beaten cream to the prepared rice, and with the spatula mix for five minutes, then lay it aside for further action. Have a well-cleaned three-pint timbale-mold; line the bottom and all around, up to half its height, with four ounces of quince jelly. Place right in the centre at the bottom of the timbale, a candied cherry. Cut out from a piece of angelica two lozenge-shaped pieces, place both with the points against the cherry, one opposite the other. Place also two lozenge-shaped pieces of candied pineapple—points against the cherry—between the two angelicas. Cut a red candied pear into quarters, place two quarters in the empty spaces between the angelica and pineapple. Arrange the two other quarters in the same way on the opposite side. Cut a candied apricot into quarters, and place them in the unfilled spaces, the same as the others, then place a candied cherry right at the outer point of each lozenge. Now gently and carefully put a quarter of the prepared rice into the timbale, over the fruits, evenly spread; then arrange a layer of well-picked, ripe, and fresh strawberries over the rice (if no fresh strawberries be at hand, preserved ones will answer), then evenly spread over two ounces of raspberry jam. Now lay over six ounces of sliced candied pineapple, and then entirely fill the mold with the balance of the rice. Cover the timbale, then place it in a pail, with broken ice at the bottom and all around, so as to have it entirely sunken in the ice, and let freeze for two hours. Remove the timbale from the pail, dip it in lukewarm water for a second, lift it up, neatly wipe it all around with a towel. Arrange a folded napkin over a cold silver dish; uncover the mold, and turn it on the dish, then send it to the table.